Our recipes
Here we publish recipes from our historical menus
Welcome to the AVEQIA recipe bank!
We continuously update this recipe bank from our vast treasure trove of recipes. After more than 20 years, we have a lot to share, so come back often!
Here you’ll find dishes that work as starters, main courses or desserts – but it’s up to you whether you want to create a whole menu from a number of dishes, or just break out a recipe and serve it on its own.
Please note that the recipes are created as part of our classic 4-course tasting menus and the quantities are calculated to serve 8-10 people. If you serve the dishes on their own, the quantities in the recipes are usually just right for 4-6 people. Of course, the number of servings you get depends somewhat on the amount of main ingredients and how generous you want to be.
Rhubarb semifreddo with baked rhubarb, licorice ganache, almond- and browned butter cake
Rhubarb is the most delightful dessert component of spring, and here we serve it in the form of a semifreddo (like a frozen mousse), complemented by baked rhubarb. To this we break off with a fine almond cake with browned butter, a discreet licorice ganache an…
Read moreBraised lamb tenderloin with buttered lamb gravy, nettles, tomato and lemon jelly
Spring is all about lamb, that’s a given, and here’s a recipe that’s not to be missed. In this dish you’ll learn how to cook lamb crépinette, simply explained; crépinette is a very old sausage technique. If you want to make this at home, you’ll probably have…
Read moreButtermilk waffle with pan fried sweetbreads, parsley cream, charred green asparagus and apple syrup
This spring we want to continue the fresh theme with a yummy buttermilk waffle that we top with delicious fried sweetbreads on a smooth, chlorophyll-packed parsley cream and charred, crunchy green asparagus. We use a Belgian waffle iron for the waffles because…
Read moreGrilled white asparagus with plum glaze and ginger salsa, soy baked egg yolk, deep fried potatoes and asparagus hollandaise
Here is the first dish of spring, a lovely asparagus dish that we spice up with a few Asian flavors to break the norm. A tasty start to our 2025 spring menu White asparagus 10 pcs White asparagus 2 Banana shallots 3 Cloves of Garlic 5 g Black pepper…
Read moreMulberry mousse with sour cream sorbet, browned butter cake, salted toffee and almond meringue
This dessert contains an exciting but rare berry – the mulberry! We pick our mulberries in a garden in Nacka, so it may be the most locally grown and shortest transportation distance of produce we have ever had. Mulberries require a little special handling, bu…
Read moreAt AVEQIA we are passionate about food, friends and relationships, and all that usually happens here at AVEQIA.
We offer an interactive experience where we bring people together in an activity where they cook a 3-or 4-course menu together. The whole exercise takes place under the guidance of our experienced chefs and once the cooking is done, you will of course enjoy the delicious meal together with a number of matched wines (or exciting non-alcoholic alternatives). You can read more about this below.